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Sweet Pepper Provolone and Linguine Skillet Dinner
Serves: 6
Prep & Cook Time: 10 and 20
Ingredients
12 oz Kayem Artisan Sweet Pepper Provolone Pork Sausage
1/2 lb linquine pasta, dry 
         extra virgin olive oil cooking spray
1/4 cup extra virgin olive oil, divided in half 
1 lrge sweet yellow bell pepper, cut into 1/2" cubes 
1 tsp garlic, minced
8 oz asparagus spears, blanched 2 minutes, drained
1/3 cup  sun-dried tomatoes, thinly sliced
8 oz cherry tomatoes
8 basil leaves, thinly sliced 
1 tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp black pepper, freshly ground
1/2 cup low sodium Parmesan Cheese
Instructions
  • Cook the linguine according to package directions, reserve 1 cup of cooking liquid.  Drain, rinse, set aside.
  • Meanwhile in a large skillet coated with cooking spray, brown the sausages over medium high heat turning frequently for 10 minutes.  Slice links on the diagonal.
  • Use the same skillet, (wipe with a paper towel first) coat again with the cooking spray, add 2 tbsp of olive oil, place on medium-high heat.
  • Saute the peppers for 1 minute, add the garlic and asparagus spears and saute an additional minute.  Toss in the sun-dried and cherry tomatoes for one more minute.  Add the sliced sausage pieces toss, then the cooked linguine, coat with the remaining olive oil, pasta cooking liquid and heat through tossing together for 2 minutes.
  • Finish with the basil, lemon juice salt, pepper, and fold in the parmesan cheese, lower heat and finish cooking for about 2 more minutes.   Serve immediately.
Nutritional Info per Serving
Calories410 Cholesterol40mg Sugars4g
Total Fat22g Sodium610mg Dietary Fiber3g
Saturated Fat6g Carbohydrates37g Protein19g
Sweet Pepper Provolone and Linguine Skillet Dinner
Serves: 6
Prep and Cook Time: 10 and 20
Ingredients
12 oz Kayem Artisan Sweet Pepper Provolone Pork Sausage
1/2 lb linquine pasta, dry 
         extra virgin olive oil cooking spray
1/4 cup extra virgin olive oil, divided in half 
1 lrge sweet yellow bell pepper, cut into 1/2" cubes 
1 tsp garlic, minced
8 oz asparagus spears, blanched 2 minutes, drained
1/3 cup  sun-dried tomatoes, thinly sliced
8 oz cherry tomatoes
8 basil leaves, thinly sliced 
1 tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp black pepper, freshly ground
1/2 cup low sodium Parmesan Cheese
Instructions
  • Cook the linguine according to package directions, reserve 1 cup of cooking liquid.  Drain, rinse, set aside.
  • Meanwhile in a large skillet coated with cooking spray, brown the sausages over medium high heat turning frequently for 10 minutes.  Slice links on the diagonal.
  • Use the same skillet, (wipe with a paper towel first) coat again with the cooking spray, add 2 tbsp of olive oil, place on medium-high heat.
  • Saute the peppers for 1 minute, add the garlic and asparagus spears and saute an additional minute.  Toss in the sun-dried and cherry tomatoes for one more minute.  Add the sliced sausage pieces toss, then the cooked linguine, coat with the remaining olive oil, pasta cooking liquid and heat through tossing together for 2 minutes.
  • Finish with the basil, lemon juice salt, pepper, and fold in the parmesan cheese, lower heat and finish cooking for about 2 more minutes.   Serve immediately.
Nutritional Info per Serving
Calories410
Cholesterol40mg
Sugars4g
Total Fat22g
Sodium610mg
Dietary Fiber3g
Saturated Fat6g
Carbohydrates37g
Protein19g
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